Home Cooking and Diets

Instant Pot Cookbook: 50 Low Carb And Delicious Recipes That Guarantee Weight Loss


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English | March 3, 2017 | ASIN: B06XDXNF5X | 57 Pages | ePub | 10 MB


Lose Weight With These Fabulous and Healthier Instant Pot Recipes!
Do You Want Delicious, Low Carb Recipes That Will Get You To Shed Those Pounds off?
If so, "Instant Pot Cookbook: 50 Low Carb Delicious Recipes That Guarantee Weight Loss And A Healthy Life Style" by Luca Bucciarelli is THE book for you!
The Instant Pot is an advanced electric Pressure Cooker that uses the old school pressure cooking method with additional technology to perfectly cook your food faster, with less energy and whilst keeping all the amazing nutrients and flavors.
With the Instant Pot you can prepare almost any type of food and it is a very simple device that allows you the convenience of placing your food and let the Pot do all the work. But with such a great cooking tool, there is the need for a great cooking book! That's where this books comes in. Within this Recipe guide for weight loss, you will find over 50 amazing, low carb recipes that not only will you love, but that will also get you down to your desired weight if followed. Everything from soups, to salads, to breakfast recipes, lunch recipes, you will find it all in this guide!
Here Is What You Will Find...
Instant Pot 101
Health Benefits of the Instant Pot
How To Achieve Weight Loss
Low Carb Broth Recipes
Low Carb Soup Recipes
Low Carb Breakfast Recipes
Low Carb Salad Recipes
Low Carb Meat Recipes
Low Carb Dessert Recipes
And much more!
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Blackwell Publishing | ISBN: 0632064781 | 2004-11-01 | 448 pages | PDF | 5 Mb This single-source reference draws together the current knowledge of the vitamins' biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immunology and the regulation of protein synthesis by nuclear hormone receptors. These background chapters, supported by a glossary of terms, provide the scientific principles upon which vitamin functions are based. The following thirteen chapters deal with each vitamin in turn. Subject areas include chemical structure, intestinal absorption, transport, metabolism, biochemical and physiological actions, immunoregulatory properties, deficiency-related diseases and potential toxicity. An extensive bibliography refers the reader to the original research literature. Vitamins is aimed at nutritionists, biochemists, physiologists and physicians whether they be researchers, teachers or students. Food scientists, food technologists and many others working in the health professions will also find much of use and interest in the book. The inclusion of the theoretical principles in the background chapters makes the book an ideal starting point for those working outside the area who need a solid overview of the subject.




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